Farmer’s Market Box March 13th, 2025
This week’s local produce and featured farms:
- Broccoli Spigarello – Coleman Family Farms
- Sweet Green Gem Lettuce – Frecker Farms
- O’Henry Sweet Potatoes – Her Produce
- English Peas – Tutti Frutti Farm
- Nagami Kumquats – Rancho La Paz De Mi Corazon
- Pixie Tangerines – Friend’s Ranches
- Onion Spring Shallots – Schaner Farms
- Fennel – Milliken Family Farms
- Easter Egg Radish – Coleman Family Farms
- Smith’s Red Blood Oranges – Friend’s Ranches
- Purple Baby Broccoli – Weiser Family Farms
Farmer’s Market Box Recipes
Spring Vegetable Focaccia
Serves 6
For the Dough 4 cups all-purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2 cups lukewarm water 4 tablespoons olive oil flaky sea salt, such as Maldon
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
- Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
- Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator for at least 12 hours or for as long as three days.
- Coat a 9×13-inch pan with nonstick cooking spray.
- Pour 2 tablespoons of oil into the center of the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
- Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
- Preheat the oven to 425°F. Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
- Arrange the vegetables (see below) into a pattern to form flowers and plant-like figures. Brush the vegetables with the remaining 2 tablespoons of oil. Sprinkle with flaky sea salt all over.
- Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
For the Vegetables Spigarello broccoli, separate leaves, and florets English peas, shelled Spring shallots, use the long tender green parts for stems, and use slices for “flowers” Fennel, use the wispy parts for greenery, thinly slice the bulb for accent, and the stems for accent Baby purple broccoli, use the florets as flowers, or “shrubs” Thinly sliced Easter egg radishes as flowers, or accent
- Arrange the vegetables on the focaccia dough at step 8 above. Make sure to brush the vegetables with olive oil to prevent burning.
Spigarello Mac and Cheese
Serves 8
For the Topping 1 garlic clove, minced 3 Tbs. unsalted butter, melted 2 cups coarse fresh breadcrumbs Salt and freshly ground black pepper 2 Tbs. finely grated Parmigiano-Reggiano or pecorino 2 tablespoons finely chopped Italian parsley
- Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni 4 Tbs. unsalted butter 2 Tbs. olive oil 2 garlic cloves, minced 1/2 cup finely chopped spring shallots, using the white and tender green parts 1/4 cup all-purpose flour 2 cups chicken or vegetable broth 11/2 cups whole milk 2 cups finely shredded Italian Fontina cheese 3/4 cup crumbled soft goat cheese A few drops Tabasco, salt to taste 1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente 1 bunch spigarello, finely chopped
- Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the Spigarello, and sauté for 2 to 3 minutes until wilted.
- Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
- Whisk in the cheeses, and season with Tabasco and salt.
- Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
- Transfer to the prepared baking dish and spread the topping over the top of the casserole.
- Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
- Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Sweet Potatoes Anna
Serves 6
1-pound O’Henry sweet potatoes, peeled 12 tablespoons unsalted butter, melted 2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme salt and freshly ground black pepper
- Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
- Thinly slice the sweet potatoes on a mandolin, in a food processor or with a very sharp chef’s knife.
- In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
- Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
- Cover the dish with aluminum foil and roast for 35 minutes.
- Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
- Cut into wedges and serve hot.
Hasselback Sweet Potatoes
Serves 6
6 O’Henry sweet potatoes 3 tablespoons unsalted butter, melted 3 tablespoons olive oil 2 teaspoons finely chopped fresh thyme leaves 2 garlic cloves, minced salt and freshly ground black pepper 1/2 cup sour cream ½ cup finely chopped spring shallots, using the white and tender green parts
- Preheat the oven to 400 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Slice the potatoes into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
- In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
- Drizzle the butter mixture over the potatoes, making sure to get into each slice.
- Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
- In a small bowl, combine the sour cream and shallots, and serve alongside the potatoes
Spring Shallot Condiment
Makes about 2 cups
Use this condiment on a cheese platter, or on burgers, or with grilled steak.
4 tablespoons unsalted butter
1 bunch spring shallots, stem ends removed, cleaned, and thinly sliced using the bulb and tender green parts
2 tablespoons brown sugar
1/3 cup aged balsamic vinegar
Salt and pepper
- In a large skillet, heat the butter, add the shallots, and cook down until the onions begins to turn translucent.
- Add brown sugar, and balsamic vinegar, and simmer for 15 minutes until the onions are a jammy consistency. Season with salt and pepper, cool to room temperature, transfer to a jar, and refrigerate for at least 4 hours or up to 1 month.
Roasted Radishes
Serves 4 to 6
One bunch Easter egg radishes, tops removed, ends trimmed, scrubbed, and cut in half from root to stem 1/4 cup extra virgin olive oil Salt and pepper 2 garlic cloves, minced 1/4 cup finely chopped Italian parsley
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
- In a bowl, toss together the radishes, oil, salt, and pepper.
- Spread onto the baking sheet in one layer.
- Roast for 15 to 20 minutes until they are tender and browned.
- Transfer to a serving dish and stir in the garlic and parsley before serving warm.
Tangerine Chipotle Chicken
Serves 6
For the Glaze 2 cups fresh tangerine juice 5 tablespoons honey 1/4 cup soy sauce 2 tablespoons finely grated tangerine peel or orange peel 2 canned chipotle chiles in adobo sauce, minced 1/4 cup extra virgin olive oil 2 garlic cloves 1/4 cup packed Italian parsley
- In a food processor or blender, combine the ingredients and pulse until blended.
- Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (the Glaze can be made 3 days ahead and refrigerated)
For the Chicken 1 cup fresh tangerine juice or orange juice 1/3 cup chopped Italian parsley 3 tablespoons chopped fresh thyme 3 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 3 tablespoons seasoned rice vinegar 2 tablespoons olive oil 2 tablespoons finely grated tangerine peel or orange peel Salt and pepper 1 2 3/4- to 3-pound chicken, quartered, backbone removed
- In a bowl, whisk together the marinade ingredients. Pour into a 1-gallon zip-lock bag, add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
- Preheat the oven to 400 degrees, and line a sheet pans with silicone, aluminum foil or parchment.
- Remove the chicken from the marinade and discard the marinade.
- Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
- Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
- Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.
Green Leaf Lettuce with Tangerines and Soy Vinaigrette
Serves 4
One bunch green leaf, washed, spun dry, chopped 2 tangerines, peeled and separated into segments 1/2 cup vegetable oil 2 tablespoons soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1/4 teaspoon grated ginger 1 garlic clove, minced 1/2 cup toasted sliced almonds
- Put the Salanova and tangerines into a salad bowl.
- In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.
- Pour the dressing over the Salanova and tangerines, tossing to coat.
- Plate the salad and garnish it with almonds.
Marinated Blood Orange and Fennel Salad
Serves 4
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick 1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline 8 ounces fresh mozzarella, sliced 1/2-inch thick Salt and pepper 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tablespoons finely chopped oregano or basil
- On a serving platter arrange the orange, fennel and mozzarella slices alternating each.
- Sprinkle with salt and pepper.
- In a small bowl, whisk together the oil, vinegar, and oregano.
- Pour over the salad and serve at room temperature.
Grilled Chicken Thighs with Fennel Slaw
Serves 6
1/4 cup Dijon mustard 1 tablespoon Worcestershire 2 garlic cloves, minced 1/4 cup lemon juice 1/2 cup olive oil Salt and pepper 6 chicken thighs, skin and bones removed 1/2 cup mayonnaise 1 cup chopped basil 1/4 cup finely chopped cornichons Brioche buns for serving 1 fennel bulb, wispy ends trimmed, and finely diced 1 head green leaf lettuce, washed, spun dry and chopped
- In a bowl, whisk together mustard, Worcestershire, garlic, lemon juice and olive oil. Divide the mixture in half, add the chicken thighs to one half of the mixture, and marinate for 1 hour.
- Add the mayonnaise, basil, and cornichons to the other half of the marinade, season with salt and pepper and refrigerate.
- Preheat the grill for 10 minutes and grill the chicken for 3 to 4 minutes on each side, until cooked through.
- Remove to a cutting board and allow to rest for 5 minutes. Thinly slice and arrange on the brioche buns.
- Toss the salad greens and fennel with the remaining dressing, and pile on top of the chicken on the buns and serve.
Stir Fry Chicken and Baby Purple Broccoli
Serves 6
12 ounces boneless skinless chicken breast or thighs, sliced 3 tablespoons water 1 tablespoon oyster sauce 1 teaspoon cornstarch 1 1/2 teaspoons vegetable oil For the rest of the dish: 2/3 cup chicken broth 1 1/2 teaspoons sugar (or brown sugar) 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1/8 teaspoon white pepper 2 cups purple baby broccoli chopped 3 tablespoons vegetable oil (divided) 2 cloves garlic (minced) 1/4 teaspoon fresh ginger (grated, optional) 1 tablespoon rice wine 2 tablespoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry) Steamed rice for serving
- In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- In a small bowl or measuring cup, add the warm chicken broth, sugar, soy sauce, oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- Boil water in your wok or large skillet and blanch the broccoli for 1 minute Drain and set aside.
- Clean the skillet and place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides, about 3 minutes.
- Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done but will be cooked again at the end.
- Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger. Stir the garlic and ginger for 5 seconds and add the rice wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
- Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
- Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce. Serve with steamed rice.
English Peas with Caramelized Onions and Pancetta
Serves 4
2 tablespoons extra virgin olive oil ¼ pound pancetta, finely chopped 1 cup finely chopped torpedo onion, using the red part only ½ pound shelled English peas ¼ cup water or broth Salt and pepper
- In a skillet, heat the oil, add the pancetta, and cook until crispy.
- Add the onion and cook the onions until they begin to caramelize, turning golden brown.
- Add the peas and water, and simmer for 5 minutes till tender. Season with salt and pepper and serve.
English Pea Pesto
Makes about 2 cups
1 to1 1/4 cup shelled English peas 1 garlic clove, peeled 1 tablespoon finely chopped spring shallot 1/4 cup grated Parmigiano Reggiano 1/3 cup extra virgin olive oil Salt and pepper
- In the bowl of a food processor combine the peas, garlic, onion, and cheese.
- Pulse on and off 4 to 5 times to break up the peas.
- With the machine running add the oil, until a paste forms.
- Season with salt and pepper. The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months.
- The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta. It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken.
Roasted Salmon with Blood Orange Salsa Verde
Serves 4 to 6
For the Salsa 1/4 cup minced spring shallot, using the white and tender green parts 2 tablespoons white wine vinegar 2 blood oranges, peel and pith removed, and cut into segments, then chopped 1 cup finely chopped flat-leaf parsley 2 tablespoons capers, drained 1 cup extra-virgin olive oil Salt and pepper
- In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon 1/2 cup extra virgin olive oil 1/4 cup blood orange juice 2 teaspoon Old Bay seasoning 2 1/2 pounds salmon filet
- Preheat the oven to 400 degrees.
- Pour the oil, juice, and Old bay into a 13-by-9-inch baking dish.
- Arrange the salmon in the pan and turn to coat in the oil mixture.
- Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa.
Panna Cotta with Prosecco Kumquat Sauce
Serves 6
1 1/2 cups Prosecco 1/3 cup honey 1/3 cup granulated sugar 3 slices peeled fresh ginger 1 cinnamon stick 1 teaspoon vanilla paste or extract 1/2-pound kumquats, thinly sliced and seeded
- In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
- Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
- Serve over ice cream, cake, or panna cotta.
Vanilla Panna Cotta 1 envelope unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup sugar Pinch of salt 1 1/2 teaspoons vanilla paste or extract 1 cup sour cream
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with sugar, salt, and vanilla over medium-high heat. Do not let it boil.
- Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4-ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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